Around a year ago, after around a year of hunting, I finally located and purchased a doughnut pan. It was a very exciting day and there was a whole lot of anticipation for my first homemade doughnuts. It's perhaps because of that anticipation that my first, and indeed second and third attempts at homemade doughnuts, were bitterly, heartbreakingly, traumatically, et al UPSETTING IN THE EXTREME. Those initial attempts at doughnut making were gross and definitely got filed under the 'recipes gone wrong' tab. If I'm being totally honest, I have many the kitchen failure and they can all be disheartening but the doughnut baking failures were particularly sad because lemme assure you, it is genuinely utterly TRAGIC to eat a bad-tasting doughnut. It even pains me now to think back on the bad-tastiness of those sub-par doughnuts. Let's just not talk about that anymore.
A few weekends back though, the Feng Shui about doughnut making was giving off some majorly positive vibes. In all honesty, this is how and why I get the idea to try most things in the kitchen - I just have to wait till the right vibes, or Feng Shui if you will, comes along. I'm so proud to declare, largely thanks to the good doughnut-related Feng Shui, that I have finally succeeded in making making good homemade doughnuts. They're light, they're fluffy, they're tasty, they've got rainbow funfetti sprinkles in them AND on them, and my faith is now fully restored in the kitchen, baking and doughnuts in general.
I should disclose, that technically these probably ought to be called 'cakenuts' because they're really a hybrid cupcake-doughnut but I think we can all unanimously agree that the name 'cakenut' is weird, it probably all makes us a bit uncomfortable inside and it can go on the list of words we shall avoid using alongside 'moist'.
Nonetheless, whether they technically be a cupcake-doughnut or not, these are delicious, Homer Simpson would 100% approve of them and you should make yourself some asap!
Ingredients;
The Doughnuts
1/4 cup aquafaba (the liquid from a can of chickpeas)
1/2 cup coconut sugar
1/4 cup maple syrup
2 tsp vanilla bean paste
3 tbsp coconut oil (in it's liquid form)
1 1/2 cups plain flour (I use white spelt)
1 tsp baking powder
1 tsp bicarb soda
1/2 cup soy milk
1/4 cup rainbow sprinkles/funfetti
The Icing
1 400ml can full-fat coconut cream
1/2 cup icing sugar
2 tbsp maple syrup
1/4 cup rainbow sprinkles/funfetti
1. Preheat a fan-forced oven to 180 degrees Celsius. Before starting, I also grease my doughnut pan (so the doughnuts don't stick!) using some olive oil spray.
2. In a large mixing, combine the aquafaba, coconut sugar, maple syrup, vanilla bean paste and coconut oil using an electric mixer on high speed for a few minutes. You want things to be really well combined and for the mixture to become as light as possible (so don't be a lazy person and please actually do mix for several minutes otherwise your doughnuts won't be as good okay)!
3. When fully mixed, add in the flour, baking powder and bicarb soda, then fold the mixture through using a spatula/spoon until just combined.
4. Add in approx. half the soy milk, and continue to mix. Slowly add in the rest of the soy milk until the mixture is smooth and relatively runny like a regular cake mixture should be (you may not need all the soy milk!) and then give everything a final mix with the electric mixer.
5. Add in the rainbow spinkles/funfetti, then mix them through with the spatula/spoon.
6. Use a spoon to scoop out the mixture into your doughnut pan moulds. You should fill them approx. 3/4 full.
7. Place the filled doughnut pan into the oven and bake for 20-25 minutes, or until lightly golden and firm to the touch.
8. Flip the doughnuts out onto a cooling rack and allow to cool fully before icing.
9. To make the icing, take a small mixing bowl and scoop the solid part of the coconut cream out into the bowl (I suggest leaving the coco cream in the fridge overnight to best separate the liquid from the solid and to get the best icing consistency). Add in the icing sugar and maple syrup, then use an electric mixer on high speed to mix things for a solid few minutes. For best results, I recommend making the icing the day before the doughnuts and allowing it to sit in an airtight container in the fridge overnight.
10. When the icing is done and the doughnuts cooled, use a spoon/knife to ice each doughnut, then sprinkle each one with a generous amount of rainbow sprinkles/funfetti before having yourself a wee little doughnut party! Happy days!
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